ED&BV Quinoa Chickpea Confetti Casserole
My first Eat, Drink and Be Vegan recipe! With a fennel bulb and leftover chickpeas we have on hand, this recipe caught my attention as a fun one to try. It was good, but overall a little bland. So I jazzed it up with plain yogurt and some spicy hot sauce. In Dreena’s defense, she does recommend her Balsamic Maple Sauce on top, so I probably should have made that too but it was quite a busy day! This was a “chop and throw it all in a pot” recipe, which I LOVE and I have to admit I was very skeptical that the quinoa would absorb all the liquid – but it did!! Like magic!
Quinoa, red peppers, fennel, zucchini, chickpeas, herbs + spices:
I actually went back for MORE yogurt – I had about 1/3 a cup stirred in. I learned this from my college roomie who was Arabic and taught us to put plain yogurt in our brown rice. Ever since, I have always loved plain yogurt in grains. It was the perfect addition to make this dish thick and rich.
I also had a hunk of beer bread – mmmm!
From above with “the orange cup” –
The quinoa was 350 kcal, 14 grams fiber and 14 grams of protein. With the yogurt + bread, dinner was about 470 kcal, 15 grams of fiber and 21 grams protein.
Peanut Butter Soylicious!
The husband had a rough day today, so I picked up some peanut butter chocolate ice cream for him (he LOVES PB if you didn’t know). It was the Soy Delicious soy milk ice cream that we have had before and love from EarthFare. They make quite a few yummy flavors. This peanut butter is a favorite 🙂 I had half a cup –
I can’t WAIT to read in bed tonight!! And guess what!?!? NO CLASS tomorrow!! My 12:30 is canceled and I’m using the opportunity to take my car in to the shop for a tire leaking issue ( 😡 ). So I won’t be able to “make” my 2:00 class. Meh – one missed won’t hurt and it’ll save me an HOUR of driving!